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Food processing technology : principles and practice /

By: Material type: TextTextSeries: Woodhead Publishing in food science, technology, and nutritionPublisher: Duxford, UK : Woodhead Publishing, 2017Edition: Fourth editionDescription: xxiii, 1128 pages : illustrations ; 26 cmISBN:
  • 9780081019078
  • 0081019076
  • 0081005237
  • 9780081005231
Subject(s): DDC classification:
  • 664 FEL
Contents:
Pt. I. Basic Principles -- 1. Properties of food and principles of processing -- pt. II Ambient Temperature Processing -- 2. Raw material preparation -- 3. Extraction and separation of food components -- 4. Size reduction -- 5. Mixing, forming and coating -- 6. Food biotechnology -- 7. Minimal processing methods -- pt. III. Processing by Application of Heat -- 8. Overview of heat processing -- pt. III.A. Heat Processing Using Steam or Hot Water -- 9. Blanching -- 10. Industrial cooking -- 11. Pasteurisation -- 12. Heat sterilisation -- 13. Evaporation and distillation -- pt. III.B. Processing Using Hot Air or Heated Surfaces -- 14. Dehydration -- 15. Smoking -- 16. Baking and roasting -- 17. Extrusion cooking -- pt. III.C. Heat Processing Using Hot Oils -- 18. Frying -- pt. III.D. Processing by Direct and Radiated Energy -- Dielectric, ohmic and infrared heating -- pt. IV. Processing by Removal of Heat -- Chilling -- 22. Freezing -- 23. Freeze drying and freeze concentration -- pt. V. Postprocessing Operations -- 24. Packaging -- 25. Filling and sealing of containers -- 26. Materials handling, storage and distribution.
List(s) this item appears in: Nutrition
Holdings
Item type Current library Call number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 664 FEL (Browse shelf(Opens below)) Available 220306
Long Loan TUS: Midlands, Main Library Athlone General Lending 664 FEL (Browse shelf(Opens below)) Available 220308
Long Loan TUS: Midlands, Main Library Athlone General Lending 664 FEL (Browse shelf(Opens below)) Available 220307

Includes bibliographical references and index.

Pt. I. Basic Principles -- 1. Properties of food and principles of processing -- pt. II Ambient Temperature Processing -- 2. Raw material preparation -- 3. Extraction and separation of food components -- 4. Size reduction -- 5. Mixing, forming and coating -- 6. Food biotechnology -- 7. Minimal processing methods -- pt. III. Processing by Application of Heat -- 8. Overview of heat processing -- pt. III.A. Heat Processing Using Steam or Hot Water -- 9. Blanching -- 10. Industrial cooking -- 11. Pasteurisation -- 12. Heat sterilisation -- 13. Evaporation and distillation -- pt. III.B. Processing Using Hot Air or Heated Surfaces -- 14. Dehydration -- 15. Smoking -- 16. Baking and roasting -- 17. Extrusion cooking -- pt. III.C. Heat Processing Using Hot Oils -- 18. Frying -- pt. III.D. Processing by Direct and Radiated Energy -- Dielectric, ohmic and infrared heating -- pt. IV. Processing by Removal of Heat -- Chilling -- 22. Freezing -- 23. Freeze drying and freeze concentration -- pt. V. Postprocessing Operations -- 24. Packaging -- 25. Filling and sealing of containers -- 26. Materials handling, storage and distribution.

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